Prep 5 mins
Cook 0 mins
This salad is really delicious & comes from the book: Little Foods of the Mediterranean By Clifford A. Wright. The recipe doesn't state this, but I prefer to let the salad sit for 30 mins so the garlic flavour mellows a little.....
- 44.37 ml extra virgin olive oil
- 473.18 ml cooked chickpeas, drained (you can use canned)
- 14.79 ml vinegar (recipe specifies white wine vinegar)
- 14.79 ml Dijon mustard
- 29.58 ml fresh parsley, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- salt & freshly ground black pepper
- In a medium sized bowl, stir together the olive oil, vinegar, mustard and parsley.
- Add the remaining ingredients, toss well & serve at room temperature.
I made this salad for DH & he loved it. I did add some diced tomato to the mix. Made for Ramadan Tag 09
This was so easy to make and very tasty. It made a huge difference cooking the garbanzo beans from scratch in both flavor and presentation. Fresh parsley from the garden and it went well with our main meal. Thanks! Reviewed for Ramadan Tag 2009.
If you like chick peas you'll love this salad. It takes no time to make and waits nicely on the counter until your ready to use it. Another plus is that it uses things that I always have in the house. It benefits from a very light sprinkle of salt (I used Himalayan Pink). Br sure to use a good olive oil, extra virgin shines in this recipe. Made for Ramadan Tag 09.